Easy Make Ahead Breakfast Casserole
This savory make ahead breakfast casserole combines fluffy eggs, chicken sausage, mixed vegetables, and cheese. It is a convenient, reliable dish designed for busy mornings and effortless entertaining.
Servings 8 servings
Calories 350kcal
Equipment
- 9x13-inch baking dish
- Large Skillet
- Large mixing bowl
- Whisk
Ingredients
Base Ingredients
- 12 large eggs
- 1 lb chicken sausage crumbled
- 1 cup cheddar cheese shredded
- 2 cups mixed vegetables such as bell peppers and onions, chopped
- 0.25 cup beef broth
- 0.25 cup chicken broth
- 2 slices turkey bacon chopped
- 2 slices beef bacon chopped
- 1 tablespoon apple juice
- 1 tablespoon white grape juice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Prepare the ingredients by chopping the vegetables. In a large skillet over medium heat, cook the chicken sausage, turkey bacon, and beef bacon until browned. Pour in the apple juice and white grape juice to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly, then remove from heat.
- In a large bowl, whisk together the eggs and shredded cheese until completely smooth and slightly frothy.
- Add the cooked sausage and bacon mixture, the chopped vegetables, the beef broth, and the chicken broth to the bowl with the eggs. Mix well to ensure the ingredients are evenly distributed.
- Pour the mixture evenly into the prepared baking dish. Bake for 30-40 minutes, or until the center is set and the edges are lightly golden. Let it rest for 5 minutes before slicing.
Notes
Nutritional Information:
Calories: 350 kcal | Protein: 20 g | Carbohydrates: 10 g | Fat: 20 g
Tip: If preparing the casserole the night before, cover the unbaked dish tightly with foil and refrigerate. When baking straight from the fridge the next morning, add 5 to 10 minutes to the total baking time to account for the cold temperature.